Ingredients:

  • 1 cup (240ml) unsweetened almond milk
  • 1/2 cup (120g) Greek yogurt
  • 1/4 cup (20g) quick oats
  • 1 cup (150g) frozen strawberries
  • 1/2 medium (60g) frozen banana, sliced
  • 1 tsp (5ml) honey
  • 1/4 tsp (1g) vanilla extract

Instructions:

  1. Add the oats to the dry blender jar first. Pulse 5–7 times until the oats resemble a coarse flour to ensure a smooth consistency.
  2. Layer ingredients in the following order: almond milk, Greek yogurt, oat flour, vanilla extract, honey, and finally the frozen strawberries and banana on top.
  3. Start the blender on the lowest setting and quickly increase to high. Blend for 45–60 seconds until the mixture is a uniform pastel pink and no frozen chunks remain.
  4. Check the consistency. If too thick, add an extra splash of milk. For a smoothie bowl texture, add 2–3 more frozen strawberries and blend again.